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Cranberry Sauce with Orange Marmalade

Cranberry sauce with orange marmalade is made by simmering fresh cranberries until the berries burst, then cooking in marmalade for a glossy streaked finish. Chill it for a spoonable, jewel-toned side that’s bright and lightly sweet.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce with orange marmalade
  • 12 oz fresh cranberries Use fresh cranberries for best burst and texture.
  • 0.75 cup sugar
  • 0.75 cup water
  • 0.5 cup orange marmalade
  • 1 tbsp lemon juice
  • 1 salt Use a pinch.

Equipment

  • 1 saucepan

Method
 

Simmer the cranberries
  1. Bring the sugar and water to a boil in a saucepan over high heat, then keep at a steady boil.
  2. Add the fresh cranberries and reduce to a simmer, cooking for 10 minutes until the berries burst and the liquid turns ruby.
Finish with marmalade
  1. Stir in the orange marmalade, lemon juice, and salt, then return to a gentle simmer.
  2. Simmer for 2-3 minutes until glossy and lightly thickened, with streaks of orange marmalade throughout.
Cool and chill
  1. Cool the cranberry sauce to room temperature, then chill before serving so it sets into a spoonable texture.

Notes

Pro tip: Keep the simmer steady (not boiling hard) during the 10-minute burst stage to prevent scorching. Refrigerate in a sealed container up to 5 days. Freezing is not recommended for the best texture. For a less-sweet option, reduce sugar to 1/2 cup and expect a tart, looser set.